Is it really summer without a cook out? These easy homemade black bean burgers may just be my favorite thing to put on the grill! They're thick, sturdy, and packed with flavor. Trust me when I say these aren't your typical veggie burger, they're even better!
This post is sponsored by Angelic Bakehouse. All thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!
I love a good burger just as much as the next guy but when you actually prefer a black bean burger over a typical burger, you know it is next level good! That's exactly what we have here - a deliciously satisfying veggie burger that actually tastes good. It's packed with fresh vegetables you probably already have at home and is a breeze to make. They're sure to be a hit at your next cookout!
The Best Burger Buns
As you already know, I am obsessed with Angelic Bakehouse's slider buns. But their burger buns are just as fluffy and tasty and make the perfect outer layers to this black bean burger. Here are a couple of the reasons these buns are on constantly stocked in my pantry:
- Ingredients. a blend of 7 different sprouted whole grains is the first ingredient - think wheat berries and oats and rye
- They're vegan. These buns contain no eggs or dairy making them one of the few vegan burger buns on the block!
- You can see the whole grains. For those that need to see to believe, you can actually see specks of the sprouted whole grains in these buns!
What you Need to Make the Ultimate Black Bean Burgers
These homemade black bean burgers are made with natural and wholesome ingredients. We sprinkle in a couple fresh vegetables along with a bit of oat flour to add some bulk, an egg to provide the moisture, and spices for flavor!
Green & red bell peppers
How to Make Black Bean Burgers
- First, and perhaps the most important part, is to drain and dry the black beans. We do this first so that they can dry out while we prepare the rest of the ingredients. I like to drain the beans, wash them in a colander, then pour them onto a paper towel flat to dry. You can do whichever method works best for you, just make sure they are as dry as possible before blending
- While the beans are drying. we cook the veggies until they are soft and easier to blend. Cook them in a skillet with olive oil and garlic and I promise the smell will have your mouth watering already!
- Once the veggies are soft we add them to a food processor or blender along with the oat flour, egg, spices, and ketchup (if using). Pulse the mixture just a couple of times until well mixed
- Next, we add in the dried black beans and pulse a few more times, leaving a few chunks of black beans in the mix
- With a large cookie scoop form patties and place on a baking sheet lined with parchment paper. Simply drop the cookie scoop on the baking sheet and then press down a few times to form a circular patty shape. You should get about 8 large patties with this recipe
- You can either bake the patties in the oven or cook them on the grill. If baking, they will cook in the oven preheated to 375 F for 10 minutes on each side (flip them over after 10 minutes). If grilling, place the patties on a greased grill preheated to 400 F and cook for about 6 minutes on each side
- Once patties are cooked, assemble with Angelic Bakehouse sprouted grain buns and burger toppings of choice (lettuce, tomato, onion, avocado, etc.) and enjoy!
Can I Store These Veggie Burgers?
Yes! One of the best things about these black bean burgers is that they keep very well. Once cooked, store the patties in an airtight container in the fridge for up a week. They will also keep for up a month in the freezer. When ready to eat, simply thaw in the fridge beforehand then heat up in a skillet over medium-low heat.
Check out these recipes for more savory dishes!
The Ultimate Black Bean Burgers
- 2 14- oz cans black beans - drained, rinsed, and dried
- ½ tablespoon olive oil
- ⅔ cup red and green bell pepper
- ¼ cup red onion
- ½ cup diced mushrooms - washed
- 2 cloves garlic
- ¾ cup gluten-free oat flour
- 1 egg
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon chipotle powder - optional, for heat
- 1 tablespoon ketchup - optional
- 1 package Angelic Bakehouse Sprouted Grain Buns
- Burger toppings of choice
- Preheat oven to 375 F. Drain and rinse the black beans and let them sit in a colander to dry.2 14- oz cans black beans
- Heat the olive oil in a skillet with the peppers, onion, mushrooms, and garlic; cook until soft.½ tablespoon olive oil, ⅔ cup red and green bell pepper, ¼ cup red onion, ½ cup diced mushrooms, 2 cloves garlic
- In a food processor (or by hand in a mixing bowl) add the cooked vegetables, oat flour, egg, seasonings, and ketchup (if using). Pulse the mixture a couple times to mix or mash with back of fork in a mixing bowl.¾ cup gluten-free oat flour, 1 egg, ½ teaspoon garlic powder, ¼ teaspoon paprika, ¼ teaspoon black pepper, ¼ teaspoon chipotle powder, 1 tablespoon ketchup
- Add the dried black beans and pulse a few more times, leaving some chunks of black beans (this can also be done with the back of a fork).
- Scoop the mixture into patties with a large cookie scoop and place on a baking sheet lined with parchment paper. You should get about 8 patties.
- If grilling, place patties on grill for 5 - 6 minutes on each side. If baking, bake in oven for 10 - 12 minutes on each side.
- Sandwich the patties inside an Angelic Bakehouse sprouted grain bun and top with desired burger toppings.1 package Angelic Bakehouse Sprouted Grain Buns, Burger toppings of choice